Japan miso soup paste over 100 years old

Product Overview

Description

This miso recipe has remained the same since the foundation of the brewery in 1864 at the end of Edo Period and is well-known in Japan. The miso is aged in barrels made of Japanese cedar that are over 100 years old. It is ripened with a Japanese rice-malt using a process called kanjikomi. This means that the miso is aged in the northern winter of Japan – an environment that unnecessary bacteria find difficult to grow in. This process takes more than a year and a half and means the miso has a very clean taste.

This product is recommended if you have a flair for cooking, or if you want to introduce traditional Japanese food to someone you know. The product is easy to store and won’t go to waste: the small container also keeps it from getting in the way in the kitchen. There is an about average amount of rice-malt used in production, giving the miso a strong miso flavor, rather than the usual salty flavor.

To get the most delicious tuna, season and location and taken into consideration and so the fish is sourced from all over Japan. There’s no comparing the taste and aroma of this product with machine-made dashi. The tuna is fried over a Japanese charcoal fire with no salt added. No artificial additives are added to cut cost. A high-quality kombu (kelp stock) is used to compliment the flavor of the tuna. It is dashi made purely from the delicious flavor of fish.

This dashi has a delicate and refined flavor. It is used in high quality restaurants to make soup and other dishes all over the world. But while the dried tuna used to make dashi is expensive, this dashi has been made with the average consumer in mind.